Cultivar and environmental effects on quality characters in wheat. I. Starch
Cultivar and environmental effects on quality characters in wheat. I. Starch
复制标题
DOI：
10.1071/a97161
复制
发表时间：
1998
影响因子：
1.9
通讯作者：
J. Panozzo;H. Eagles
中科院分区：
文献类型：
--
作者：
J. Panozzo;H. Eagles
小麦中淀粉的组成是决定小麦品质的重要因素，特别是白盐面条。淀粉由两种类型的聚合物组成，直链淀粉和支链淀粉，并且主要以较大的A型和较小的B型颗粒存在。高淀粉糊化峰值粘度是白盐面条所需的，并且受到编码颗粒结合淀粉合成酶（GBSS）的蜡质基因的影响，该基因参与直链淀粉的合成。以7个小麦品种为材料，在15个不同温度的环境条件下，研究了品种和环境对小麦籽粒A型颗粒比例、淀粉中直链淀粉比例、淀粉糊化峰值粘度和籽粒硬度的影响。这些品种在籽粒硬度分类和Wx-B1基因座编码的GBSS的存在不同。不含Wx-B1 GBSS的品种比不含Wx-B1 GBSS的品种具有更高的糊化粘度，验证了白盐面条对品种的零要求。直链淀粉含量与糊化粘度的关系较为复杂，表明Wx-B1对糊化粘度的影响不限于对直链淀粉和支链淀粉比例的影响。在开花后的前14天内，具有高于30 oC的高水平积温的环境产生具有高比例A型颗粒的谷物，即使在灌溉的情况下。直链淀粉的比例也随着前14天30 ℃以上温度积累的增加而增加，但受温度的影响程度不如颗粒型。糊化峰值粘度的环境变化较大，但与高温无关。籽粒硬度与花后第2 ~ 14天30 ℃以上积温有关，软粒品种籽粒硬度的增加幅度大于硬粒品种。
The composition of starch in wheat is an important determinant of grain quality, especially for white-salted noodles. Starch consists of 2 types of polymer, amylose and amylopectin, and occurs in predominantly larger A-type and smaller B-type granules. High starch pasting peak viscosity is desirable for white-salted noodles, and is influenced by the waxy genes coding for granule-bound-starch synthase (GBSS), which are involved in the synthesis of amylose. To study cultivar and environmental effects on the proportion of A-type granules, the proportion of amylose in starch, starch pasting peak viscosity, and grain hardness, 7 cultivars were grown in 15 environments which differed for temperature during grain filling. These cultivars varied in grain hardness classification and for the presence of GBSS coded by the Wx-B1 locus. Cultivars null for Wx-B1 GBSS had higher pasting viscosity than those with Wx-B1 GBSS, verifying the null requirement for cultivars suitable for white-salted noodles. However, the relationship between amylose concentration and pasting viscosity was complex, indicating that Wx-B1 influences pasting viscosity beyond its influence on the proportion of amylose and amylopectin. Environments with a high level of accumulated temperatures above 30oC during the first 14 days after anthesis produced grain with a high proportion of A-type granules, even when irrigated. The proportion of amylose also increased with increasing accumulation of temperatures above 30oC during the first 14 days, but was not influenced by temperature to the same extent as granule type. Environmental variation in pasting peak viscosity was large, but not related to high temperature. The hardness of grain was related to accumulated temperatures above 30oC during the second 14 days after anthesis, with the increase in hardness much greater in soft-grained than hard-grained cultivars.